Effects of Chitosan/Collagen Peptides/Cinnamon Bark Essential Oil Composite Coating on the Quality of Dry-Aged Beef
The aim of this study was to evaluate the effects of the chitosan/collagen peptides/cinnamon bark essential oil composite coating on dry-aged beef. Chitosan (2%, <i>w</i>/<i>v</i>), collagen peptides (1%, <i>w</i>/<i>v</i>), and cinnamon bark essential...
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| Format: | Article |
| Language: | English |
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MDPI AG
2022-11-01
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| Series: | Foods |
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| Online Access: | https://www.mdpi.com/2304-8158/11/22/3638 |
| _version_ | 1797465274044121088 |
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| author | Songshan Zhang Xiaobin Sun Yuanhua Lei Baozhong Sun Peng Xie Xiaochang Liu |
| author_facet | Songshan Zhang Xiaobin Sun Yuanhua Lei Baozhong Sun Peng Xie Xiaochang Liu |
| author_sort | Songshan Zhang |
| collection | DOAJ |
| description | The aim of this study was to evaluate the effects of the chitosan/collagen peptides/cinnamon bark essential oil composite coating on dry-aged beef. Chitosan (2%, <i>w</i>/<i>v</i>), collagen peptides (1%, <i>w</i>/<i>v</i>), and cinnamon bark essential oil (1%, <i>v</i>/<i>v</i>) were homogenized to obtain the coating. Beef samples were divided into three groups (traditional dry-ageing, in-bag dry-ageing, and coating and then dry-ageing) and dry-aged for 42 days. Physiochemical, microbial, and sensorial parameters of samples were determined during the dry-ageing process. There were no significant differences (<i>p</i> > 0.05) in pH values, shear force values, cooking loss, color, juiciness, tenderness, and flavor across groups. The total volatile base nitrogen value of the coating group was lower than those of the other two groups. Compared to traditional dry-ageing, in-bag and coating dry-ageing reduced (<i>p</i> < 0.05) many volatile compounds such as alcohols, aldehydes, ketones, and acetate. In-bag and coating dry-ageing had no impact on the fungal community, but changed the bacterial community by inhibiting <i>Pseudomonas</i>. This study demonstrates that the chitosan/collagen peptides/cinnamon bark essential oil coating reduces microbial spoilage during dry-ageing, and has a small influence on product quality. |
| first_indexed | 2024-03-09T18:20:10Z |
| format | Article |
| id | doaj.art-01d4d782190540f2896ece4504b2f2c2 |
| institution | Directory Open Access Journal |
| issn | 2304-8158 |
| language | English |
| last_indexed | 2024-03-09T18:20:10Z |
| publishDate | 2022-11-01 |
| publisher | MDPI AG |
| record_format | Article |
| series | Foods |
| spelling | doaj.art-01d4d782190540f2896ece4504b2f2c22023-11-24T08:21:55ZengMDPI AGFoods2304-81582022-11-011122363810.3390/foods11223638Effects of Chitosan/Collagen Peptides/Cinnamon Bark Essential Oil Composite Coating on the Quality of Dry-Aged BeefSongshan Zhang0Xiaobin Sun1Yuanhua Lei2Baozhong Sun3Peng Xie4Xiaochang Liu5Institute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100093, ChinaInstitute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100093, ChinaInstitute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100093, ChinaInstitute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100093, ChinaInstitute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100093, ChinaInstitute of Animal Sciences, Chinese Academy of Agricultural Sciences, Beijing 100093, ChinaThe aim of this study was to evaluate the effects of the chitosan/collagen peptides/cinnamon bark essential oil composite coating on dry-aged beef. Chitosan (2%, <i>w</i>/<i>v</i>), collagen peptides (1%, <i>w</i>/<i>v</i>), and cinnamon bark essential oil (1%, <i>v</i>/<i>v</i>) were homogenized to obtain the coating. Beef samples were divided into three groups (traditional dry-ageing, in-bag dry-ageing, and coating and then dry-ageing) and dry-aged for 42 days. Physiochemical, microbial, and sensorial parameters of samples were determined during the dry-ageing process. There were no significant differences (<i>p</i> > 0.05) in pH values, shear force values, cooking loss, color, juiciness, tenderness, and flavor across groups. The total volatile base nitrogen value of the coating group was lower than those of the other two groups. Compared to traditional dry-ageing, in-bag and coating dry-ageing reduced (<i>p</i> < 0.05) many volatile compounds such as alcohols, aldehydes, ketones, and acetate. In-bag and coating dry-ageing had no impact on the fungal community, but changed the bacterial community by inhibiting <i>Pseudomonas</i>. This study demonstrates that the chitosan/collagen peptides/cinnamon bark essential oil coating reduces microbial spoilage during dry-ageing, and has a small influence on product quality.https://www.mdpi.com/2304-8158/11/22/3638meat ageingdry-ageing bagcoatingchitosanplant extractsbioactive peptides |
| spellingShingle | Songshan Zhang Xiaobin Sun Yuanhua Lei Baozhong Sun Peng Xie Xiaochang Liu Effects of Chitosan/Collagen Peptides/Cinnamon Bark Essential Oil Composite Coating on the Quality of Dry-Aged Beef Foods meat ageing dry-ageing bag coating chitosan plant extracts bioactive peptides |
| title | Effects of Chitosan/Collagen Peptides/Cinnamon Bark Essential Oil Composite Coating on the Quality of Dry-Aged Beef |
| title_full | Effects of Chitosan/Collagen Peptides/Cinnamon Bark Essential Oil Composite Coating on the Quality of Dry-Aged Beef |
| title_fullStr | Effects of Chitosan/Collagen Peptides/Cinnamon Bark Essential Oil Composite Coating on the Quality of Dry-Aged Beef |
| title_full_unstemmed | Effects of Chitosan/Collagen Peptides/Cinnamon Bark Essential Oil Composite Coating on the Quality of Dry-Aged Beef |
| title_short | Effects of Chitosan/Collagen Peptides/Cinnamon Bark Essential Oil Composite Coating on the Quality of Dry-Aged Beef |
| title_sort | effects of chitosan collagen peptides cinnamon bark essential oil composite coating on the quality of dry aged beef |
| topic | meat ageing dry-ageing bag coating chitosan plant extracts bioactive peptides |
| url | https://www.mdpi.com/2304-8158/11/22/3638 |
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